Best Vegetables for the Grill
A lot of vegetables do well on the grill, but some really stand out - asparagus, corn, eggplant, mushrooms, peppers (hot or not), onions, beets, even cabbage.
- Cut larger veggies (like eggplants, squash, and onions) into smaller pieces; with more surface area touching the grill, they'll pick up more yummy grilled flavor. The pieces should be large enough that they don’t fall between the grates.
- Place cut veggies in a zip-lock bag and add some olive oil, salt, and pepper. Most vegetables will cook better and are less likely to stick if they're marinated first or brushed lightly with cooking oil.
- Small vegetables like cherry tomatoes or sliced veggies work best threaded through skewers.
- Grill over medium heat until the veggies reach a desired tenderness.
- Keep a close eye on your vegetables. Grilling times vary from veggie to veggie, but they're generally more delicate than meats. Harder, denser vegetables like potatoes will take a little longer on the grill.